Tin Roof Chocolate Pie – a delicious recipe with semi-sweet chocolate chips, butter, shell, caramels, heavy cream, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
2
Spread over bottom of baked crust.
3
Chill.
4
In next small saucepan, cook and stir caramels and cream until smooth.
5
Add peanuts; spoon into crust.
6
In medium saucepan, combine milk, chocolate chips and marshmallows.
7
Cook and stir on low until smooth.
8
Remove from heat; add vanilla.
9
Set aside to cool.
10
Beat the 1 cup cream to soft peaks.
11
Fold into the cooled chocolate mixture.
12
Spoon into crust.
13
Chill until set.
14
When serving, melt the 3 caramels with the cream and butter.
15
Let cool slightly.
16
Top each serving with caramel mixture, whipped cream and a few chocolate chips.
963
kcal
Calories
78
g
Fat
53
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1/3 cup semi-sweet chocolate chips, 1 tablespoon butter, 1 baked deep-dish 9 inch pie shell, 20 caramels, and more.
Yes, Tin Roof Chocolate Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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